A rich, comforting Filipino classic, pork humba is a slow-braised pork dish known for its deep, sweet-savoury flavour. Tender pork belly is simmered in a fragrant blend of soy, garlic, and spices, enriched with fermented black beans for a distinctive umami depth. This version is made easier with Adobo Sauce and finished with Black Bean Chilli Oil for a subtle kick, creating a beautifully balanced dish that’s sticky, savoury, and irresistibly moreish. Perfect served with steamed rice for a hearty, satisfying meal.
Easy Pork Humba
Easy Pork Humba (Braised Pork with Black Bean Sauce)
RoniB’s Kitchen
6
10 minutes
1023
Filipino
Main
Filipino pork humba with tender braised pork in a rich, sweet-savoury black bean sauce—comforting and full of flavour.
Ingredients
- 1 kg pork belly, cut into bite-size pieces
- 2 cloves garlic, minced
- 1 jar RoniB’s Kitchen Adobo Sauce
- 2 Tbsp. RoniB’s Kitchen Black Bean Chilli Paste
- 2 Tbsp. brown sugar
- ½ cup peanuts
- 1 cup water
- Quick Tahure (see below)
- ¼ tsp. ground black pepper, or 1 tsp. whole peppercorns
- salt, to tase
Quick Tahure (fermented beancurd)
- 400g tofu
- 2 Tbsp. cane vinegar
- 4 Tbsp. soy sauce
- 1 Tbsp. fish sauce
- 1 tsp. ground black pepper
- 1 tsp. ginger powder
- ¼ tsp. dried oregano
Directions
Quick Tahure Recipe
Combine all ingredients for the Quick Tahure in a bowl and mix together until the tofu has a porridge-like consistency.
Set aside.
Easy Pork Humba Recipe
In a big pot, add in the pork, garlic, Adobo Sauce, Black Bean Chilli Oil, sugar, oregano, and water. Stir well to combine.
Add in the bay leaf, tahure and peanuts. Stir well to combine. (Now, you can also leave this to marinade for a few minutes but you’ll still get great flavour if you cook it immediately!)
Place the pot over the heat and bring to a boil, stirring occasionally.
Reduce heat to low and leave to simmer for 45-60 minutes, or until the pork is tender.
Serve hot with steamed white rice and enjoy!